Made-Over Chicken Tetrazzini

photo by:kraft

Named for an opera star, chicken tetrazzini hits a high note with its cheesy, savory sauce. Our version is a better-for-you choice.

time

prep:

30 min

total:

50 min

servings

total:

6 servings

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What You Need

1/2

lb. spaghetti, uncooked

lb. boneless skinless chicken breasts, cut into bite-size pieces

red pepper, chopped

cups sliced fresh mushrooms

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/4

cup flour

can (14.5 oz.) fat-free reduced-sodium chicken broth

Tbsp. KRAFT Grated Parmesan Cheese, divided

1/2

cup KRAFT 2% Milk Shredded Mozzarella Cheese

Make It

HEAT oven to 350°F.

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm.

BRING Neufchatel, flour and broth to boil in same skillet, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.

DRAIN spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.

BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

Kraft Kitchens Tips

Makeover - How We Did It

Save 7g of fat, including 4 g sat fat, per serving when compared to a traditional tetrazzini by preparing this delicious version with boneless skinless chicken breasts, PHILADELPHIA Neufchatel Cheese, fat-free reduced-sodium chicken broth and KRAFT 2% Milk Shredded Mozzarella Cheese. And as a bonus, these changes will result in a savings of 40 calories per serving.

Variation

Substitute 1-1/2 cups chopped leftover cooked turkey for the chicken, adding it to the cooked spaghetti along with the vegetables.

Cooking Know-How

If you break the spaghetti in half before cooking, it makes serving the dish easier.

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teamramrod

posted:4/24/2006

I made a vegan version of this, using seitan (wheat meat) instead of chicken, soy cream cheese, soy mozzarella, vegan parma (ground up walnuts, sea salt, and nutritional yeast), and vegetable broth, and it was amazing. It took less time to prepare and cook, and it was so rich and creamy, probably better than the real thing! And with all of the substitues, there was less fat, less calories, NO cholesterol, and full of protein. Not to mention delicious!

a cook

posted:4/21/2006

This recipe was too bland for my husband and I. Followed the recipe exactly. With the leftovers I added an entire can of Cream of Chile Poblano to give it some flavor and it made all the difference.

lschumm13

posted:4/19/2006

My husband told me "this is a keeper" It was quick and easy which are the two things I need with 3 little boys running around my house. Keep up the yummy work!

sistertoes1

posted:4/18/2006

This was a quick and easy recipe to follow. I don't cook as much as I'd like to because of my work schedule, but recopies like this will definitely change my mind.

a cook

posted:4/18/2006

The chicken breast was very bland and tough. I believe the chicken should be cut in smaller pieces and add the basics like garlic, onion, different color of bell peppers for a lively dish would be lovely, to give it some flavor.

Mandipoo

posted:4/16/2006

Easy and delicious!!!

nlwestfall

posted:4/9/2006

it needs more moisture, once it is cooked it is not moist enough. the flavor is great

sarahjane27

posted:4/7/2006

My whole family enjoyed this recipe. I chopped the mushrooms real fine and did not put in the red peppers as I did not have one. It was a hit! Thanks for a great recipe.

suzmuffin

posted:4/6/2006

I didn't think that this had too much of a cream cheese taste as others have commented. It tasted very much like tetrazzini. It was pretty good.

jffblf

posted:4/6/2006

Was very good, just a little bland. Next time I think I might make more sauce and add some basil or some other type of seasoning, but very delicious for low fat.